Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes. Each meal is designed to be ready and on the table in 45 minutes or less.
The Plan Monday: Silky Pappardelle with Zucchini Ribbons and Radishes in Browned Butter and Lemon Tuesday: Potato, Poblano and Chorizo Tacos and Orange and Avocado Salsa Wednesday: Pork Tenderloin Studded with Rosemary and Garlic and Skillet Asparagus Salad with Goat Cheese Thursday: Chicken and Waffles and Celery-Apple Salad Friday: Glazed Salmon and Couscous and Shaved Summer Squash Salad with Prosciutto Crisps Happy Hour Bonus: Whiskey Sour Punch
Monday: It’s zucchini season! Get excited. The vegetable is in its prime and ready to be treated as such, so stock up!
For Meatless Monday, start with a Silky Pappardelle with Zucchini Ribbons. Dappled with pops of beautifully blistered cherry tomatoes and fresh strips of green, the pasta dish is a vibrant way to start a sun-filled week. Pair with Radishes in Browned Butter and Lemon to finish off a meal that will fight off the dreary post-holiday Monday blues.
Tuesday: Spice up this Tuesday with Potato, Poblano and Chorizo Tacos. The Mexican chorizo adds a subtle kick with a lot of flavor, but if you’re feeling something a little more familiar, substitute it with regular American breakfast sausage. Serve with Orange and Avocado Salsa with your veggies or chips of choice!
Wednesday: You’ve made it through half the week! Treat yourself with some comforting Pork Tenderloin Studded with Rosemary and Garlic. Tender and fragrant, this dinner will give you a protein boost to finish out the week. Serve with Skillet Asparagus Salad with Goat Cheese.
Thursday: Take some time-saving shortcuts, and win on flavor with Chicken and Waffles. With a subtle sweetness from the honey and acidic tang of the balsamic vinegar, you’ll enjoy this just as much as the kids will. Especially with the kid-friendly Celery-Apple Salad.
Friday: TGIF! It’s Friday, and you need to celebrate. Reward yourself and your taste buds with Glazed Salmon and Couscous, served alongside a Shaved Summer Squash Salad with Prosciutto Crisps. Use the leftover zucchini for a simple but beautiful crowd-pleaser.
Happy Hour Bonus: The fresh orange juice is the key to the Whiskey Sour Punch. Combine simple syrup, bourbon, and citrus juices with some bubbly club soda for a refreshing addition to your Friday dinner.
Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.